THE CLASSIC CRAB CAKE
1 egg, 2 heaping tablespoons mayonnaise, 1 heaping teaspoon prepared yellow mustard, 1 tablespoon cream, salt and pepper to taste, 1 slice bread, toasted and crumbled, 1 teaspoon fresh parsley, chopped, 1/2 teaspoon Worcestershire sauce, 1 pound fresh lump backfin.
Mix together all ingredients except crab. Stir in crab and form into 4 patties. Fry in cooking oil until golden, about 5 minutes on each side.
1 egg, 2 heaping tablespoons mayonnaise, 1 heaping teaspoon prepared yellow mustard, 1 tablespoon cream, salt and pepper to taste, 1 slice bread, toasted and crumbled, 1 teaspoon fresh parsley, chopped, 1/2 teaspoon Worcestershire sauce, 1 pound fresh lump backfin.
Mix together all ingredients except crab. Stir in crab and form into 4 patties. Fry in cooking oil until golden, about 5 minutes on each side.
A PURIST DELIGHT
1 pound lumb crabmeat, 1 egg beaten, crab seasoning to taste
Mix the ingredients together, seasoning to taste. Form mixture into 2 8-ounce crab cakes. Place crab cakes on a preheated, oiled frying pan. Cook over medium heat on both sides until browned, approximately 5 to 10. Serve hot.
